Scalloped Chicken Casserole - cooking recipe

Ingredients

1 (4 lb) roasting chickens
2 cups shell macaroni
8 ounces shredded Velveeta cheese
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup flour
1/2 cup melted margarine
2 -3 cups fresh breadcrumbs

Preparation

Boil the chicken and shred meat off of bones (I always do this ahead of time).
Cook and drain macaroni shells.
In a large bowl combine broth and soup and mix flour into that mixture.
Add cooked macaroni, shredded chicken, cheese and seasonings to broth mixture and pour into a 9 x 13\" pan.
Process 2-3 slices of white bread in a blender or food processor on crumb mode and mix with margarine. Sprinkle crumb mixture over the top of the casserole.
Bake at 325 degrees F for 30-35 minutes, until top is browned and cheese is melted.
*NOTE* I do not recommend using dried breadcrumbs as they make the dish too salty.